Chef Missy

Chef Missy attended culinary school at The Cooking and Hospitality Institute of Chicago (CHIC) for Culinary Arts. Before graduating, she went to stage in Italy for four months. She ultimately transitioned to Black Shoe Hospitality, becoming a Sous Chef at Blue’s Egg. While working at Blue’s Egg, she simultaneously became the Corporate Pastry Chef for the organization and started Black Shoe Bakery.

While her passion for crafting food was always her foundational motivation, she also had a passion for communication. Driven by both passions and her expertise within the food industry, Chef Missy joined Omnivore as a Culinary Strategist and an integral part of our team – working with clients on recipe concepting and testing, new product innovation, product cuttings, sales training, tradeshow demos, food styling, industry engagement, and account services.